Ingredients :
- 1 chicken
- 2 cups of sticky rice
- 4 cups of water
- 1 fresh ginseng root
- 2 cloves garlic
- 1 whole ginger
- salt
- pepper
- 20 jujubes
Preparation :
Drain the chicken and wash it properly.
Wash the glutinous rice until water runs clear and soak.
Wash and pit the jujubes. Peel the garlic and keep the whole.
Put the glutinous rice, garlic, jujubes and ginseng inside the chicken then
sew the body of the chicken with a twine so that the farce will not go out.
Tie the legs together and then to the body.
Pour four cups water in large saucepan, add salt and pepper then add chicken and minced ginger.
Boil for 40 minutes until cooked through.
Remove the twine and serve the chicken with the farce and broth into a large bowl.
Tips : According to the recipe, you can also add other herbs such as the gugija, Codonopsis pilosula (dangsam), and Angelique of China (danggwi).
Anecdotes : The Samgyetang is a dish best served the summer and especially during the three hottest days. This Korean recipe, which base is chicken is known to be invigorating and healthful. Ginseng is highly respected for his virtues.
Mattar Pilau is an Indian dish with yellow rice tasty with its many spices.
Thukpa vegetable soup noodles vegetables are served in Tibet during the new year lunaire.On also fou...
The sweet and sour pork is one of 10 dishes representative of Canton, and is very appreciate.
The dal baht tarkari is the national Nepalese dish. They eat it morning and night. Generally vegetar...
The Kimbap maki is a kind of Korean In Korea, we eat often Kimbap as a sandwich when we go to a picn...
Here is a sweet tangy soup was consumed in Bangladesh and India.
Emadatse is a stew of chili and cheese, this is the national dish of Bhutan.
Ghee rice is widespread in india, srilanka or malaysia. An easy recipe full of flavor thanks to its ...
Moorgi kosha is a chicken curry of Bengal, Bangladesh is heavily influenced by Indian cuisine.
Ingredients : 1 kg of perch fillet ( avoid cod, salmon too fat) 5 banana leaves 5 lemon le...
